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Celeriac tikki with chickpeas
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1 large maris piper potato, peeled and cut into 4cm chunks
½ celeriac, peeled and cut into 4cm chunks
¼ tsp salt
½ tsp Cooks’ Ingredients Chaat Masala spice blend, plus extra to serve
½ tsp chilli powder
3 tbsp cornfl our
2 tbsp sunfl ower oil
1 tsp black mustard seeds
1 green chilli, fi nely chopped
½ tsp salt
½ tsp garam masala
½ x 25g pack fresh coriander, leaves only, roughly chopped 400g can chickpeas, drained and rinsed
4 tbsp natural yogurt
4 tbsp mango and chilli chutney
1. Put the potato and celeriac in a pan; cover with water. Bring to the boil; cook for 10-12 minutes until tender. Drain and allow to cool. Once cool, coarsely grate the veg into a bowl, then add the salt, chaat masala, chilli powder and cornfl our. Mix together and shape into 8 similar-sized patties. Heat the oil in a large frying pan over a medium-high heat. Add the tikki to the pan and fl atten slightly. Cook for 3-4 minutes on each side until crisp, golden and cooked through.
2. Once the tikki are cooked, transfer them to a plate and keep warm. Put the pan back over the heat and add the mustard seeds. When they start to pop, add the remaining chickpea ingredients; mix well and cook for 2 minutes.
3. Divide the tikki and chickpeas between 4 plates. Drizzle over the yogurt and sprinkle with a little salt and chaat masala. Put a dollop of mango and chilli chutney on top and serve immediately with lemon wedges for squeezing over.
Typical values per serving:
V Per serving 1567kJ
This recipe was first published in October 2021.